Description
A comforting and easy one-pot soup featuring classic cheeseburger flavors, ground beef, tender macaroni, and melted cheese. Perfect for busy weeknights!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning (or a blend of dried oregano, basil, and thyme)
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon black pepper, plus more to taste
- 1 (14.5 ounce) can diced tomatoes, undrained
- 4 cups beef broth (low sodium is recommended)
- 1 cup milk (whole or 2% for creaminess)
- 1 cup elbow macaroni (uncooked)
- ½ cup shredded cheddar cheese, plus more for topping
- ¼ cup shredded Monterey Jack cheese (optional, for extra melty goodness)
- 2 tablespoons ketchup (optional, for a touch of sweetness and tang)
- 1 tablespoon Dijon mustard (optional, for a subtle kick)
- Fresh parsley, chopped, for garnish (optional)
Instructions
- 1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- 2. Add the chopped onion to the pot with the browned beef. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes.
- 3. Stir in the minced garlic, Italian seasoning, salt, and pepper. Cook for another minute until fragrant.
- 4. Pour in the undrained diced tomatoes and beef broth. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.
- 5. Stir in the milk and the uncooked elbow macaroni. Bring the soup back to a gentle boil, then reduce the heat to medium-low, cover, and simmer for about 10-12 minutes, or until the macaroni is tender. Stir occasionally.
- 6. Once the macaroni is cooked, stir in the shredded cheddar cheese (and Monterey Jack, if using) and the optional ketchup and Dijon mustard. Stir until the cheese is completely melted and the soup is creamy. Taste and adjust seasoning.
- 7. Ladle the soup into bowls. Garnish with fresh chopped parsley and extra shredded cheese, if desired.
Notes
Store completely cooled soup in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop over low heat, adding a splash of milk or broth if too thick. Stir frequently.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 475
- Sugar: 6g
- Sodium: 850mg
- Fat: 25g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g